Method

Preheat the oven to 180°C/350°F/Gas 4. Oil a 23cm (9 inch) spring-form cake tin and line the base with greaseproof paper. Place the biscuits in the Kenwood Bowl and use the K Beater on speed 2 to crush the biscuits into crumbs.

Melt the butter and pour onto the crushed biscuits and mix together using the K Beater. Transfer to the prepared tin and press down over the base to form an even layer.

In the cleaned Kenwood Bowl, using the K Beater, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar. Add the double cream or yogurt and mix until smooth. Pour into the tin and bake for 30 minutes.

Switch off the oven and leave the cheesecake inside to cool very slowly. Chill until required, then place on a serving plate and top with a mound of fresh fruits.